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Rheological Structure of Dough (Turkish with English Abstract)

Year 1983, Volume: 8 Issue: 4, - , 01.08.1983

https://izlik.org/JA77GJ57WU

Abstract

The first stage in breadmaking process is the preparation of dough in proper conditions. Rheological properties together with other characteristics also have a great effect on bread quality. When the structure of the dough was examined from a rheological point of view, on continuous and three disperse phases were determined microscopically. In this part. The methods developed for detecting the effects of the phases on quality and their results are discussed.  

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Rheological Structure of Dough (Turkish with English Abstract)

Year 1983, Volume: 8 Issue: 4, - , 01.08.1983

https://izlik.org/JA77GJ57WU

Abstract

-

Keywords

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Details

Primary Language Turkish
Publication Date August 1, 1983
IZ https://izlik.org/JA77GJ57WU
Published in Issue Year 1983 Volume: 8 Issue: 4

Cite

APA Rheological Structure of Dough (Turkish with English Abstract). (1983). Gıda, 8(4). https://izlik.org/JA77GJ57WU
AMA 1.Rheological Structure of Dough (Turkish with English Abstract). The Journal of Food. 1983;8(4). https://izlik.org/JA77GJ57WU
Chicago “Rheological Structure of Dough (Turkish With English Abstract)”. 1983. Gıda 8 (4). https://izlik.org/JA77GJ57WU.
EndNote (August 1, 1983) Rheological Structure of Dough (Turkish with English Abstract). Gıda 8 4
IEEE [1]“Rheological Structure of Dough (Turkish with English Abstract)”, The Journal of Food, vol. 8, no. 4, Aug. 1983, [Online]. Available: https://izlik.org/JA77GJ57WU
ISNAD “Rheological Structure of Dough (Turkish With English Abstract)”. Gıda 8/4 (August 1, 1983). https://izlik.org/JA77GJ57WU.
JAMA 1.Rheological Structure of Dough (Turkish with English Abstract). The Journal of Food. 1983;8. Available at https://izlik.org/JA77GJ57WU.
MLA “Rheological Structure of Dough (Turkish With English Abstract)”. Gıda, vol. 8, no. 4, Aug. 1983, https://izlik.org/JA77GJ57WU.
Vancouver 1.Rheological Structure of Dough (Turkish with English Abstract). The Journal of Food [Internet]. 1983 Aug. 1;8(4). Available from: https://izlik.org/JA77GJ57WU

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